Ambitious Deliciousness – Dont Eat Lazy.

Lately, for whatever reason, my palette has been attracted to the sweet + sour + salty combination found in Southeast Asian dishes. This dish combines the same elements as my last eggplant entry – fish sauce, rice wine, chili sauce – but this time, it adds the sweetness of fresh mangoes!

I love mangoes! I’ve only actually seen Irwin and Kent varieties while growing up in New York City. I never knew that there were so many different kinds of mangoes until recently. In Haiti, I tasted some of the best mangoes I’ve ever had. They are the yellow kind and they are called Madame Francis mangoes. I love mangoes so much that I don’t even mind having to floss after eating one!

I realized that I never actually cook with mangoes, so I thought I’d give this dish a try. I’ve had it numerous times at Malaysian restaurants, and often found it to be too sweet, so I used a little bit of honey. It was a refreshing combination of sweet and sour, and went wonderfully with brown rice.

What are your favorite mango dishes?

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We had torrential downpour of rain and high winds for about three days straight. I thought I was going to lose it. I’ve realized that it’s not good to be so weather dependent, but I reaaaally need sun! It’s been 60′s and sunny for the past two days though. YES!

I’ve always enjoyed ordering Thai iced tea at restaurants. Thai tea is black tea mixed with orange blossom water, star anise, crushed tamarind seed or red and yellow food coloring. It is usually mixed with condensed milk, giving it a sweet, milky contrast to the bitterness of the tea.

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